Preparation

In a large pot or Dutch oven, heat the oil. Add carrots, onions and garlic. Cook until tender.
When vegetables are tender, stir in the ginger, cumin and turmeric. Cook for about 2-3 minutes.
Add tomatoes, vegetable broth, lentils, 4 cups of water, salt and pepper. Bring mixture to a boil.
When the soup has started boiling, turn down the heat. Add in the frozen corn.
Let simmer for 12-15 minutes, or until lentils are tender.
Remove from heat. Stir in the spinach.
Add additional salt and pepper to taste. Garnish with parsley.

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